Bele holige

Holige or obattu is a famous sweet relished through many parts of India. It is called as poli or boli in tamil Nadu and Kerala, holige or obattu in Kannada and puran poli in Maharastra.
There are many types of holige. The filling in the flat bread differs. Coconut, bele are the common ones. dates, carrot dry fruits is also made.
I have given the recipe for bell holige using kadale bele (chana dal) and I have used sugar. Even Jaggery can be used.
Ingredients
For the filling/ horana
Kadale bele (chana dal) - 1 cup
Sugar -3/4 th cup
Cardamom - 5 to 6
For the outer cover
All purpose flour - 1 cup
Chiroti rawa - 1/2 cup
Salt - a pinch
Cooking oil - 3 tbsp
Turmeric powder - 1/2 tsp
Akki hittu (rice flour) - 1/2 cup (for rolling the dough)
Method
Making the hoorna
Soak the channa dal for 4 to 6 hrs. In a pressure cooker, boil the kadale bele using enough water. You should be able to mash the dal. Drain the water. (This water is used to make the amazing holige saaru). In a blender, grind the pressure cooked dal and sugar. This mixture should not be watery. If it is watery, take it in a kadai and stir it in low flame till you get the right consistency of soft mix. Allow it to cool. Add the cardamom powder.

Making the outer dough
In a large mouthed vessel, take all purpose flour and chiroti rawa. Add a pinch of salt and turmeric powder. Make it into a dough by adding water slowly. The dough should be of chapati dough consistency. Add cooking oil and mix well. Allow it to rest by covering with a thin muslin cloth.
Making the holige
Make small balls of the maida dough. Roll it into a small circle. Take a small portion of the dal mix and keep it in the circle. Fold it from all sides. Roll it again to the size of a small chapati. Use rice flour to dust while rolling, as it prevents the holige from tearing. Heat a skillet (tawa). Transfer the rolled holige carefully and cook in medium flame. Cook on both sides. Yummy holiges are ready to eat.
You can serve with ghee, badam milk or milk and sugar.